VEGAN ACORN SQUASH STUFFED WITH ISRAELI COUSCOUS

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Vegan Acorn Squash Stuffed with Israeli Couscous image

A mouth-watering combination of the baked sweet acorn squash and Israeli couscous with veggies.

Provided by Sharone

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 55m

Yield 4

Number Of Ingredients 11

2 medium acorn squash, halved and seeded
1 ⅔ cups water
1 tablespoon vegetable soup base
1 ¾ cups Israeli couscous (such as Osem®)
2 cloves garlic, minced
2 tablespoons olive oil
salt and ground black pepper to taste
5 baby portobello mushrooms, or more to taste, thinly sliced
1 leek, thinly sliced
½ red bell pepper, finely chopped
2 tablespoons olive oil

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Place squash, cut-sides down, on the prepared baking sheet.
  • Bake in the preheated oven until squash is soft to the touch, about 30 minutes.
  • While the squash is baking, bring water and bouillon to a boil over medium-high heat. Add couscous and garlic, cover, and lower to a simmer. Cook until water has been absorbed, 8 to 10 minutes.
  • Meanwhile, heat oil in a skillet over medium-high heat. Add mushrooms, leek, and bell pepper; saute until tender, about 5 minutes. Add couscous and mix to combine.
  • Remove squash from the oven and stuff with the couscous-veggie mixture.

Nutrition Facts : Calories 482.1 calories, Carbohydrate 79.6 g, Fat 14.3 g, Fiber 7.8 g, Protein 11.6 g, SaturatedFat 2 g, Sodium 66.5 mg, Sugar 7.1 g

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